There are two menu items at the top of my list when we step out for breakfast—Eggs Benedict and Huevos Rancheros—and it is forever a tussle to decide. (It helps when Matt orders one, that way I score both.) Would you believe this is the first time I’ve ever made Huevos Rancheros at home? Somewhere in my brain was the thought it was too complicated for routine breakfast fixings, but alas, that is not the case at all. In fact, it has me thinking it would be great for a snappy weeknight dinner too!
The prompt to celebrate Cinco de Mayo with an easy, delicious start to the day comes with a yellow light and a green light, of sorts. A yellow light to warn you to do a little planning ahead unless you keep refried beans, homemade corn tortillas, and extra-special red or green chile sauce on-hand. If so, then it’s green lights all the way, and you’ll have breakfast done in less than 15 minutes, no kidding! Ten if you’re an egg frying wizard able to render egg yolk perfection in your sleep. Otherwise, you’ll need a couple extra minutes to fuss over it. With all the parts ready to go, the assembly is no more difficult than gently frying the eggs. Why be so gentle with the egg frying? Because the yolk must flow like a river of liquid gold in my world of ranch-style eggs.
Here at Casa Purcell, our maiden voyage included a Tomatillo-Green Chile Sauce (shown in the photo), developed for the Chicken Enchilada recipe in my upcoming cookbook. I’m not trying to be coy; it’s just a note to let you know why there’s no recipe for it here and that I can hardly wait to share it with you. However, for the sake of Cinco de Mayo festivities, I am happy to direct you to the Green Chile or Red Chile Sauce at MJ’s Kitchen if you are at a loss for sauce.
Pressing out homemade corn tortillas is worthwhile and better than any you can buy, though I understand if you take the shortcut. Canned refried beans are another way to save some prep time but don’t assume all canned beans are created equal or without loads of unwanted (and unnecessary) ingredients. If you’re going to buy them, our favorite is La Preferida Authentic Refried Beans which includes water, pinto beans, lard, and salt. Simple, right? Well, it should be. For something more zippy and memorable, try Kitchen Riff’s Mexican Charro Beans under your eggs and follow the rest of the recipe guide as written. The tortillas, beans, and sauce can all be made in advance for a quick start to Cinco de Mayo celebrations.
Looking for more healthy recipe inspiration? Check out this healthy recipe page I recently discovered at Aloha.
- 4 corn tortillas
- ½ cup refried beans, pinto or black beans
- 1 cup green chile sauce, any favorite
- 2 tablespoons butter
- 4 whole eggs
- 4 ounces shredded cheese
- 2 tablespoons chopped cilantro
- Set oven to warm at 200°F. Warm tortillas in a cast iron skillet for a firm texture or microwave for 30 seconds for a soft texture. Warm refried beans and then spread about 2 tablespoons of beans onto each tortilla, divided among four plates. Place plates in the oven to keep warm. Warm sauce and set aside.
- Once everything is ready to assemble, melt butter in a skillet over medium-low heat. When butter just starts to bubble, break eggs into the skillet (cooking two at time will leave room to flip the eggs) and cook slowly until whites are almost set and yolk is still soft. For over-easy eggs, gently turn the eggs over in the skillet and cook briefly, or allow the white to fully set (sunny-side up). Transfer one egg at a time to top the bean-covered tortillas in the oven. Top with cheese and sauce, as desired, and return to the oven. Repeat with remaining eggs.
- Serve with a garnish of cilantro and extra sauce to pass at the table.
So I’m floating some cookbook titles and subtitles out there and I’d love your opinion … which of the following is your favorite?
Stir, Mix, Blend
savored recipes to nourish and connect
Serve and Savor
nourishing health, family, & community
nourish body and soul with healthy connections to food and community